A Delicious & Healthy Mac & Cheese

This plant-based macaroni and “cheese” is astonishingly rich and creamy. The butternut squash lends it a lovely golden color, as well as a sweet, earthy taste. One of my all-time favorite recipes, this scrumptious dish is perfect to tote along to your next potluck. You’ll end up winning the whole crowd over.

Servings:

Makes 6 servings

Ingredients

8 ounces (2-1/4 cup) dry whole grain elbow macaroni

12 ounces butternut squash, chopped (about 2-1/2 cups) (see Note)

1-1/2 cups low-sodium vegetable broth

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon dry mustard

1 teaspoon dried sage

1-1/2 cups unsweetened plain plant-based milk (i.e. Daiya)

1 cup shredded plant-based cheese

3 tablespoons bread crumbs

1 teaspoon extra virgin olive oil

Instructions:

Cook the macaroni in boiling water according to the package directions until al dente. Drain and set aside.

Put the squash, broth, nutmeg, black pepper, paprika, mustard, and sage into a medium pot. Cover the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, about 20 minutes.

Preheat the oven to 375ºF.

Lightly mash the squash mixture in the pot with a potato masher. Stir in the cooked macaroni, plant-based milk, and plant-based cheese.

Spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer the macaroni and cheese mixture into the dish.

Mix together the bread crumbs and olive oil in a small dish. Sprinkle over the macaroni and cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.

***Note: To prepare cubed squash, slice the fresh butternut squash in half, scoop out the seeds, peel the outer skin, and slice the flesh into cubes. You can also purchase pre-cubed, fresh butternut squash at many supermarkets. Choose a subtle plant-based milk, such as almond, rice or hemp milk, for this dish.

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